Masakage Koishi – Sujihiki 270mm


Masakage Koishi

Masakage Koishi knives are hand forged by Yoshimi Kato. He is an experienced and very well known blacksmith from Echizen, Japan.

The Koishi is Forged from Aogami Super. Aogami Super/Blue Super is an improved version of Aogami # 1. The steel has amazing edge holding capabilities and the edge can be refined to extreme sharpness. The Aogami Super is Cladded in Stainless steel to easy maintenance on the blade. The Aogami Super cutting edge is reactive and will develop a great looking patina if cared for properly. Always make sure to wash and dry your knife properly after use.



Sujihiki Knife (筋引き出刃 – pronounced: Sujihiki Bōchō) literally translated from Japanese means ‘flesh slicer’. The name insinuates that it is perfect for slicing or carving meat which it was designed for initially. This is a composite between a Yanagiba and a Western-style carving knife.

The Sujihiki’s long, double bevelled blade allows for pull cutting in one clean motion using the blade from heel to tip. The length of the blade is perfect to cut up, carve or even butcher small to medium size animals or cuts of meat. The Sujihiki is also perfect for trimming sinew and fat from meat and filleting and skinning fish.

The Sujihiki has a relatively long and narrow blade with an acute edge angle with a narrow heel height. These components reduce the effort to cut through ingredients. For this reason, it is best to use a blade that is as long as your workspace will allow. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface.

Type: Western Style

Best for: Meat, Fish

Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types


Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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